Kale, Kohlrabi, and Japanese Turnip Slaw

I brought this to a BBQ and guess what? It wasn’t a duplicate side dish! Easy and delicious.
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Japanese turnips
Other Ingredients
1/4 cup Rice wine vinegar
2 tbsp Peanut oil
Black sesame seeds
Salt and pepper
Peel and shred kohlrabi and turnips.
Chop kale into ribbons. Combine oil and vinegar. Add veg to a big bowl and toss with dressing. Season salt and pepper. Sprinkle sesame seeds on top and serve.
Can be refrigerated for up to 3 days.

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